Chicken Makhani (Indian Butter Chicken) Recipe

🍛 Chicken Makhani (Indian Butter Chicken) Recipe – Restaurant Style

Indian Butter Chicken, also known as Murgh Makhani, is one of the most famous Indian chicken curry recipes loved across the globe. This creamy butter chicken curry combines tender chicken pieces cooked in a luscious, mildly spiced tomato-based sauce enriched with butter and cream. Whether you make it in a traditional Indian kitchen or at home abroad, this recipe delivers that authentic restaurant-style butter chicken taste without any compromise.

In this blog, you will learn how to make butter chicken at home with simple ingredients and both stovetop and Instant Pot methods.

📍 Origin of Chicken Makhani

Chicken Makhani originated in Delhi, India, in the 1950s at the famous Moti Mahal restaurant. The dish was invented to use leftover tandoori chicken by simmering it in a rich, buttery, and creamy tomato sauce. Today, it’s one of the most ordered Indian curry dishes worldwide, often served with naan bread, roti, or steamed basmati rice.

📝 Ingredients for Chicken Makhani (Indian Butter Chicken)

For the Chicken Marinade:

• 500g boneless chicken (breast or thigh), cut into medium chunks

• 1 cup plain yogurt (curd)

• 1 tbsp ginger-garlic paste

• 1 tbsp lemon juice

• 1 tsp turmeric powder

• 1 tsp Kashmiri red chili powder (for color & mild spice)

• 1 tsp garam masala powder

• 1 tsp salt

For the Curry Sauce:

• 3 tbsp butter (unsalted, preferably)

• 2 tbsp vegetable oil

• 2 medium onions, finely chopped

• 3 medium tomatoes, pureed

• 2 tbsp tomato paste (optional, for richer flavor)

• 1 tbsp ginger-garlic paste

• 1-2 green chilies, slit (optional)

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp Kashmiri red chili powder

• 1 tsp garam masala powder

• 1 cup fresh cream

• 1½ cups water or chicken stock

• 1 tsp salt (adjust to taste)

• Fresh coriander leaves, chopped (for garnish)

🍳 Step-by-Step Instructions – Make Chicken Makhani

Step 1: Marinate the Chicken

1. In a mixing bowl, add yogurt, lemon juice, ginger-garlic paste, turmeric powder, chili powder, garam masala, and salt.

2. Mix well to form a smooth marinade.

3. Add the chicken pieces, coat them well, cover, and refrigerate for at least 1 hour (overnight for best flavor).

Step 2: Cook the Chicken

• Stovetop Method: Heat 1 tbsp oil in a non-stick pan, cook marinated chicken pieces on medium heat for 8-10 minutes until lightly charred. Remove and keep aside.

• Instant Pot Method: Use sauté mode, cook chicken for 5-6 minutes until lightly browned. Remove and set aside.

Step 3: Prepare the Butter Chicken Sauce

1. In the same pan, add butter and oil.

2. Add cumin seeds, let them splutter.

3. Add chopped onions and sauté until golden brown.

4. Stir in ginger-garlic paste and green chilies; cook for 1-2 minutes.

5. Add pureed tomatoes and tomato paste, cook until oil separates.

6. Add coriander powder, cumin powder, chili powder, and salt. Cook for another 3-4 minutes.

Step 4: Combine Chicken and Sauce

1. Add the cooked chicken to the sauce and stir well.

2. Pour in water or chicken stock, cover, and simmer for 15 minutes.

3. Add cream and garam masala, stir gently.

4. Let it cook for another 5 minutes until the sauce becomes thick and creamy.

Step 5: Garnish and Serve

• Garnish with fresh coriander leaves and a drizzle of cream.

• Serve hot with butter naan, roti, paratha, or basmati rice.

🍽 Serving Suggestions

Chicken Makhani tastes amazing with:

• Garlic Naan or Butter Naan

• Steamed Basmati Rice

• Jeera Rice

• Tandoori Roti

📊 Nutrition Facts (Per Serving – Approximate)